Talk:Phaal

Flavour
Just a comment about the flavour: I have encountered some which taste like the revised text describes (bitter, madrassy), but have also had quite a few which are quite vindaloo-like in taste with lots of passata in them. Often the lamb ones are more bitter, although I'm not sure why the recipe should vary according to what meat is used (I am basing that on a sample of just a couple of dozen, however). I think that the text should be changed to reflect the varying flavours one might encounter. Thoughts? Chris 18:24, 6 August 2006 (UTC)
 * Agreed. I see from your userpage that you are from the UK, and the variance of "Indian" dishes here is well-known, so making a UK section and discussing flavours would be a good idea. With references, preferably (menus, recipes, whatever) Nach0king 21:03, 29 September 2006 (UTC)

I have found that when I have a very bad cold & I can't taste anything, I can eat a Phaal quite easily. The bonus is that the cold will be gone in the morning! Acb58 18:50, 7 January 2007 (UTC)

this article is in need of work... "and people in indian might look at you blankly, were you to venture into their shop and ask, say, for a lamn phall" it shouldnt have sentences likethat Janemansfield74 02:09, 12 June 2007 (UTC)

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